brunoise

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English[edit]

Etymology[edit]

From French brunoise

Pronunciation[edit]

  • (UK) IPA(key): /bɹʊˈnwɑːz/, /bɹuːˈnwɑːz/
  • (US) IPA(key): /bɹuˈnwɑz/

Noun[edit]

brunoise (countable and uncountable, plural brunoises)

  1. (cooking) A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne.
  2. A mixture of leeks, celery, and carrots chopped in this way.

Synonyms[edit]

  • (mixture of vegetables): trinity (regional, New Orleans)

Verb[edit]

brunoise (third-person singular simple present brunoises, present participle brunoising, simple past and past participle brunoised)

  1. (transitive) To cut (vegetables) very finely by julienning and then cutting many times at a 90-degree angle to the julienne.

French[edit]

Noun[edit]

brunoise f (plural brunoises)

  1. brunoise